Preparation

Joghurt Ball

1. Ingredients: 400 g Greek natural yoghurt / 100 g cream / 50 g sugar / 1 g xanthan gum (SOSA)

2. Preparation: Mix to a mass.

Lime - Muscavado Sugar Sand

1. Ingredients: 220 g spelt flour / 180 g roasted almond semolina / 180 g soft butter / 120 g sugar / 80 g dark Muscavado sugar (SOSA) / 7 Pieces Lime-Abrasion

2. Preparation: Knead very quickly and add the dough to the cooling overnight. Then squeeze the dough through a "sprinkling sieve" and bake at 170 ° C for about 12 minutes. After baking and cooling, mix the crumble in the Thermomix briefly.

Yuzu Caviar

1. Ingredients: 400 ml of water / 100 g of glucose 1:1 / 10 drops Yuzu Essence (SOSA) / 5 g Alginate (SOSA) / 2 g Gelespesa (SOSA) / 1000 ml water / 10 g Clour (SOSA)

2. Preparation: Mix 400 ml water with the sugar, the food, the alginate and the Gelespesa smooth. Then mix the remaining water and clour smoothly. Pick up the ALGINAT solution with the Caviar Maker (100% chef) and then drip into the Clour mixture drop by drop. After 1 minute, remove the caviar drops from the Clour bath and rinse with lukewarm water. Store in the fridge.

White Chocolate Popcorn

1. Ingredients: 400 ml of milk / 100 ml of cream / 300 g of Original Beans Edel Weiss 37% / 6 g of gelatine 200 bloom / 200 g of egg white

2. Ingredients: Bring the milk and cream to a boil, add the white chocolate and mix. Soak the gelatine, squeeze it out and stir it in. Stir in the egg whites. Fill the fond in an ISI siphon and screw on 2 gas cartridges and, a la minute, spray into liquid nitrogen in bursts and serve immediately.

Yuzu – Matcha - Edelweiß Cremeux

1. Ingredients: 160 g yuzu puree (CAPFRUIT) / 150 g whole egg / 80 g yolks / 80 g butter / 20 g sugar / 5 g matcha tea powder (SOSA) / 200 g Original Beans Edel Weiss 37%

2. Preparation: The puree, whole egg, yolks, Heat butter, sugar and tea powder in the Thermomix to 95 ° C and mix in the white chocolate.

Chocolate H2O

1. Ingredients: 600 ml mineral water / 12 g albumin (SOSA) / 120 g protein / 600 g Original Beans Beni Wild 66%

2. Preparation: Mix water and albumin until smooth and allow to warm to 50°C. Then stir in the egg whites and stir in the dissolved couverture, mix until smooth and emulsify. Fill the rear of the gourmet whip with 2 gas cartridges in a row (shake well before use). Fill espuma into small SILICONE DOME molds (SILICOMART: SF006 / Ø 3 cm) and then freeze.

Esmerelda Milk Chocolate Jelly

1. Ingredients: 40 g cane sugar / 8 g pectins X58 (LOUIS FRANCOIS) / 600 ml milk / 475 g Original Beans Esmeraldas Milk 42%

2. Preparation: Mix the sugar and the pectin and add the milk, mix and bring to a boil. Stir in the couverture, mix until smooth and emulsify. Fill into small SILICON-ball moulds by filling funnel (PAVONI: LS05) and then shock-freeze.

Gelatine Mix

1. Ingredients: 600 ml water / 100 g ground gelatine 200 g bloom

2. Preparation: Stir and keep cool.

Sour Cherry Jelly

1. Ingredients: 45 g sugar / 8 g pectin NH (LOUIS FRANCOIS) / 465 g sour cherry puree (BOIRON) / 180 g TK sour cherries / 130 g invert sugar / 96 g gelatine mix

2. Preparation: Mix the sugar and the pectin and the puree, add the cherries and the syrup, mix and bring to a boil. Then stir in the gelatine mix and mix. Fill the fond via filling funnel into small SILICON-ball-shapes (PAVONI: LS05), then shock-freeze.

Dark Spray Couverture

1. Ingredients: 300 g hot cocoa butter / 300 g dissolved Original Beans Piura 75%

2. Preparation: Mix the butter and couverture and fill in an electric spray gun.

Construction of the creation

1. Immerse a large ladle in a liquid nitrogen bath for approx. 2 minutes, then dip the trowel into the yoghurt mixture, dip it back into the liquid nitrogen and carefully remove the frozen yoghurt bowl and store in the blast freezer. Put some lime muscovado sugar sand in the frozen bowl and add 3 spots of Cremeux each. Then add 3 sprayed Chocolate H20 Dôme and 3 scoops of milk chocolate jelly. Cut the sour cherry jelly into small cubes and add them as well. Put some yuzu caviar in the bowls. Add the frozen white chocolate popcorn Á la minute and serve immediately.